Crown Pork Roast with Apple-Cranberry Stuffing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish.Donna Goutermont, Juneau, Alaska Ingredients:
2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon dried sage leaves |
1 pork crown roast (14 ribs and about 9 pounds) |
stuffing: |
1/2 cup butter, cubed |
1 large onion, chopped |
1 celery rib, chopped |
2 medium apples, peeled and chopped |
1/2 cup dried cranberries |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 cups soft whole grain bread crumbs |
1/2 cup chicken broth |
Directions:
1. Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
2. For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth.
3. Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a meat thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve. Yield: 14 servings.
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